How do you store sea bass with tomato, lemongrass, and coconut?

Name: Sea bass with tomato, lemongrass, and coconut
Cook time: 25 min
Total time: 25 min
Yield: 4P
Ingredients: 6 tomatoes; 2 stalks of lemongrass; 2 cloves of garlic, minced; 1 small chili pepper, minced; 50 g ginger, julienned; 40 cl coconut cream; 800 g sea bass fillet with skin; olive oil; spring onion

This dish is best served immediately. If you have leftovers, follow these storage steps: Cooling: Allow the dish to cool completely before storing. Packaging: Place the leftovers in an airtight container or box. Refrigerator: Store the fish in the refrigerator. Sea bass with tomato, lemongrass, and coconut can be kept in the refrigerator for up to 2 days. Reheating: Gently heat the leftovers in a pan over low heat until everything is warmed through. Make sure the fish does not dry out by adding a little extra coconut cream or water during reheating. Note: This dish is not suitable for freezing, as the texture of the fish and the sauce may change when thawed and reheated.

Sea bass with tomato, lemongrass, and coconut

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25min

•

Easy

Enjoy this quick and flavorful dish of sea bass with tomato, lemongrass, and coconut cream. Perfect for a delicious meal!

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Ingredients

What do you need?

Quantity: 4P

6 tomatoes
2 stalks of lemongrass
2 cloves of garlic, minced
1 small chili pepper, minced
50 g ginger, julienned
40 cl coconut cream
800 g sea bass fillet with skin
olive oil
spring onion

Preparation method

How do you make this?

Slice the tomatoes and cut the lemongrass into four pieces.

Sauté the garlic, chili pepper, ginger, and lemongrass in a large pan with 1 tablespoon of olive oil. Add the tomatoes along with the coconut cream, season with pepper and salt, and let simmer for 4 to 5 minutes.

Season the fish fillets with pepper and salt and place them in the sauce.

Let it cook for another 8 minutes.

Serve immediately and garnish with chopped spring onion.

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